Grilled Flat Iron Steaks with Pistachio-Mushroom Rice

Ingredients icon
11 Ingredients
Servings icon
Makes 4 servings
Time icon
30 to 40 minutes

Ingredients

  • 2 beef Flat Iron Steaks (about 8 ounces each)

  • 1/3 cup salted shelled pistachios, toasted, divided

  • 1 tablespoon chopped fresh thyme

  • 2 teaspoons steak seasoning blend

  • 4 medium portobello mushrooms, stems removed

  • 1 tablespoon olive oil

  • Salt and pepper

  • 2 cups hot cooked brown rice

  • 1 tablespoon chopped fresh thyme

  • Balsamic syrup (recipe follows)

  • Fresh thyme sprigs (optional)

Preparation

  1. Place 2 tablespoons pistachios in food processor container. Cover; process until ground. Coarsely chop remaining pistachios. Set aside.

  2. Combine ground pistachios, 1 tablespoon thyme and steak seasoning; press evenly onto steaks. Brush mushrooms with oil.

  3. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks and mushrooms, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness and until mushrooms are tender, turning occasionally.

  4. Carve steaks into slices. Season with salt and pepper, as desired; keep warm. Chop mushrooms. Combine mushrooms, rice, chopped pistachios and 1 tablespoon thyme in medium bowl; season with salt and pepper, as desired.

  5. Drizzle beef with some of Balsamic Syrup. Serve with rice mixture and remaining Balsamic Syrup. Garnish with thyme sprigs, if desired.

Nutrition Information

Nutrition information per serving: 457 calories; 20 g fat (6 g saturated fat; 10 g monounsaturated fat); 71 mg cholesterol; 135 mg sodium; 38 g carbohydrate; 4.3 g fiber; 28 g protein; 7.9 mg niacin; 0.7 mg vitamin B6; 5.1 mcg vitamin B12; 4.1 mg iron; 51.0 mcg selenium; 9.1 mg zinc.

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